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Index
Cover Title Page Copyright Dedication Contents Foreword Introduction Prologue Chapter 1: Into the Kitchen Chapter 2: The Handoff Chapter 3: Caught Chapter 4: First Harvest Chapter 5: Gold Mine Chapter 6: The Perfect Smoke Chapter 7: Last Call How to Use This Book Recipes
Caviar and Crêpes Smoked Mussels Herring Roe on Kelp with Charred Dandelions Scallops from Fanny Bay A Stew of Stinging Nettles Halibut Skins Wrapped Around Clams and Rolled In Seaweed Nootka Rose Petals and Salmonberries Steamed Rhubarb with Spruce Branches and Angelica Leaves A Broth of Roasted Madrona Bark Aged Venison and Wild Lettuce with Seeded Bread Shiitake Mushrooms Roasted Over An Open Flame Scraped Albacore with a Broth Made from Smoked Bones A Porridge of Lovage Stems Fermented Turnips with Very Aged Duck Barely Warmed Prawns with Barely Poached Roe A Stir-Fry of Wild Beach Peas and Giant Clams Whole Roasted Kohlrabi with Crushed Currants and Mussels Slices of Porcini Mushrooms with Grilled Asparagus Juices Many Types of Wild Berries In a Broth of Herbs and Grasses Grilled Leaves of Caraflex Cabbage with Lemon Verbena Warm Blueberries and An Ice Cream Made from Sweet Woodruff Bundles of Romano Beans Roasted Over Oregano Sprigs Smoked Sockeye Salmon Braised Seaweed with Dungeness Crab and Brown Butter Summer Flowers from The Farm Escarole Dressed with Homemade Capers Dried Mirabelle Plum Skins, a Candy Made from Rosemary Whole Wheat Bread and Chicken Drippings Whole Wheat Bread Chicken Drippings Tiny Squid and Charred Radicchio with Green Onions A Flavorful Broth of Matsutake Mushrooms with Yellow Foot Chanterelles Flax Seed Caramels Ripe Pears Buried in Hot Embers Slices of Celeriac Steamed in Buttermilk with Fresh Hazelnut Kale Chips Lamb with Grasses A Dessert of Quince Fruits That Grow Around The Kitchen Toasted Bread, Sweet Potatoes, and Whipped Cream A Confiture of Wild Mushrooms and Freshly Picked Juniper Berries Preserved Rose Hips with Warm Milk Jam Salt-Cured Bone Marrow with Berries and Dried Beets A Dessert of Fresh Chestnuts and Green Hazelnuts Wild Venison Leg Cured Over Winter How to Make Dandelion Vinegar How to Make Rhubarb Wine How to Make Preserved Smelt How to Make Pickled Wild Things How to Make Fermented Things How to Make Capers Out of Seeds and Things How to Make Flavorful Herb Oils Seeded Rye Bread (A.K.A. Five-Day Rye) Mussel Stock Clam Stock Smelt Stock Spinach Purêe Onion Stock Charred Scallion Purêe Light Vegetable Stock Mushroom Stock Fresh Cheese Reduced White Wine Cured Salmon Roe Sea Salt Meringue Stock Syrup Dark Syrup Rosemary Candy
Acknowledgments Index
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